Blueberry Oat Muffins

I love muffins for breakfast on weekends.  Its not that I don't like muffins any other day of the week, its just that I have more time on the weekends to whip up a batch.  Sometimes I will make extra to have during the week, but usually they are gone in one day.  This is one of our usuals.  I make this one probably the most of all the other recipes for muffins.  I like the idea of the oats and I make it with whole wheat flour, so I think of it as a healthy recipe.  It is also low in fat which makes it healthier, but you would never know it by the taste.  The buttermilk is the preferred liquid, but if you don't have it on hand you can use regular milk with a teaspoon of vinegar added to it and it will turn out fine.  It is just better made with buttermilk.

Blueberry Oat Muffins


1 c. rolled oats
1 c. + 2 T. buttermilk**
1 beaten egg
1/4 c. canola oil
 3/4 c. packed brown sugar
1 c. whole wheat flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. fresh or frozen blueberries

Add buttermilk to oats in small bowl.  Set aside for a few minutes to soak.  In medium bowl, beat egg and whisk in oil till thick and lemon colored.  Stir in brown sugar with whisk.  Dump in oat mixture and add all but blueberries.  Mix and stir in blueberries.  Drop spoonfuls into sprayed muffin tins and bake in preheated 400 degree oven 15-20 minutes.  This makes 14 to 16 muffins.  **(If you use regular milk, just use 1 cup)